Skip to main content

Rwanda: Chicken Stew with Celery {Cooking Around the World Adventure}

By
Wow! It's been a month since our last  Cooking Around the World Adventure dinner. Yikes. I need to get better about this because I am bound and determined to wrap this project this year. Tonight we headed, via tabletop, to Rwanda, the land of a thousand hill.

Rwanda is a land-locked country, just south of the Equator in central Africa. It's surrounded by four countries: Burundi, Tanzania, Uganda, and the Democratic Republic of Congo.

The population is approximately 12 million people. And though Rwanda is densely populated, if you look at the horizon, you'll see hill after hill after hill.

Hi, Bonjour, Muraho! The official languages of Rwanda are English, French, and Kinyarwanda.

Here's what we ate...our spin on a traditional Rwandan chicken stew in a celery-tomato sauce.


Ingredients
1 chicken, cut into serving pieces
3 T olive oil
1 onion, peeled and diced
2 shallots, peeled and diced
3 large tomatoes, blanched, peeled and mashed
4 celery sticks, thinly sliced
1 small fennel bulb, trimmed and diced
1 tsp salt
3 tepin chiles, crushed

Preparation
In a large, flat-bottom pan, heat the oil. Saute the onions and shallots until they begin to soften. Make room in your pan and lay the chicken in the pan. Brown the chicken until nicely golden brown. Add in the tomatoes, salt and chiles. Reduce the heat to a simmer and cook until the chicken is completely cooked and the sauce begins to thicken. Serve on a bed of rice.

This was filling and fulfilling. Delicious! With this, we're done with the Rs and we're moving on with the list. We'll be cooking Saint Kitts and Nevis next.
Labels:

Comments

  1. Deb AFebruary 21, 2014 at 2:51 PM

    Hi, stopping by to say HI from SRC and thanks for the warm welcome!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more